Paneer in herby tomato sauce

Paneer in herby tomato sauce

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(11 ratings)

Prep: 10 mins - 15 mins Cook: 20 mins


Serves 2
Try this healthier take on a tikka masala and enjoy the flavour without the calories

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal607
  • fat38g
  • saturates23g
  • carbs24g
  • sugars3g
  • fibre8g
  • protein44g
  • salt3.26g
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  • ½ tsp cumin seeds
  • 1 green chilli, chopped and seeded



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 3cm piece of fresh root ginger, peeled and chopped
  • 150g tub Greek yogurt
  • 1 tsp light muscovado sugar
  • ½ tsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • 2 tbsp chopped fresh coriander leaves and stems
  • juice of ½ lime



    The same shape, but smaller than…

  • 3 tbsp tomato purée
  • 250g frozen peas



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 227g pack paneer, cut into 1cm cubes
  • 2-3 firm red tomatoes, cut into wedges



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • a handful of roasted cashew nuts, chopped, to serve



    The seeds from the 'Cashew Apple' - a tree which bears bright orange fruit and is native…


  1. Toast the cumin seeds in a heavy pan to darken – about 30 seconds. Crush roughly with a rolling pin, then tip into a blender with the chilli, ginger, yogurt, sugar, garam masala, coriander, lime juice, tomato purée and 200ml/7fl oz water. Blitz until smooth.

  2. Pour the sauce into a saucepan. Cook for 5 minutes, stirring often. Add the peas and simmer for 3-5 minutes until almost cooked.

  3. Stir in the paneer and tomato and heat through for 2-3 minutes. Scatter with cashews.

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Comments, questions and tips

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7th May, 2015
Dull, dull, dull! This was the most disappointing recipe I have ever tried from BBC Good Food. The result was watery and flavourless.
1st Apr, 2015
Bland and watery! There are much better ways to have paneer then this!! Try the chilli paneer recipe on here! That's lovley!
1st May, 2012
Just made this for dinner. I am a paneer addict, and it was nice to find a tasty recipe that was quick! I, too, fried my paneer first, but not in oil - I always do. I used low fat yogurt, and I only added water at the end, bit by bit until it was the consistency I liked - oh, and I didn't add sugar (it's definitely sweet enough). I did season with salt also! Otherwise stuck to the receipe!!
12th Jan, 2011
Just made this. Tastes lovely, although made it a little hotter than the recipe suggests. Only used 100ml of water though and it turned out perfect. Great quick and easy dish
16th Apr, 2010
Mine was really runny too, had to cook an extra 10 minutes to get it to reduce. It tasted really strange at first, but as we kept eating we got used to the flavours and we quite liked it in the end.
13th Apr, 2010
I had to fry the paneer - I can't ever not! This is super-easy and quick.
8th Jul, 2009
I needed to cook the tomatoes through at the end for more like 10-12 mins to soften them up. Nice flavours but very high in sat fat to have too often.
15th Aug, 2008
this is nice and eseay to cook and not a lot of time of preparesion.
Frantic Flapjack
27th Jun, 2008
I doubled up on the recipe to serve 4 people, but it was too watery. If I made it again, I would double up on everything but just add 200ml water. The sauce tasted really lovely and fresh though.
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